Creamy Pea Risotto with Bacon
Yield: 6 servings
Calories: 620kcal
Creamy pea and bacon risotto with mint is an excellent springtime Italian dish! Tender arborio rice is flavored with peas, fresh mint and crispy bacon.
Ingredients
- 7 cups (1.68 L) chicken stock, or broth
- 6 ounces (170 g) bacon, cut into ½" strips
- 2 tablespoons (30 ml) olive oil
- 1 cup (126 g) minced yellow onion
- 2 teaspoons (6 g) minced garlic
- 2 cups (390 g) arborio rice
- ½ cup (120 ml) dry white wine
- 2 cups (285 g) green peas, thawed if frozen
- 6 large mint leaves
- 1 cup (240 ml) water
- 1 tablespoon (15 g) unsalted butter
- ½ cup (63 g) grated parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
Instructions
- Warm the Stock – In a large pot, add the chicken stock. Warm over medium-low heat until it reaches 120 to 130ºF (49 to 54ºC) on a thermometer, about 10 minutes.
- Cook the Bacon – Add the sliced bacon to a large skillet or Dutch oven. Cook over medium heat until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain excess grease. Turn off the heat and reserve 1 tablespoon of the grease in the pan. Reserve some bacon pieces to use for garnish.
- Toast the Rice – In the pan used to cook the bacon, add the olive oil. Turn the heat to medium, then add the onion and garlic. Cook until softened, about 3 minutes. Add the rice, and stir until the grains are coated with the oil and become lightly toasted, about 2 minutes.
- Reduce the Wine – Add the wine to the pan, and stir until the liquid has evaporated, about 1 to 2 minutes.
- Cook the Rice – Add the warm stock, ½ cup at a time, stirring frequently. Add more stock once most of the liquid has been absorbed. Continue to add the stock in ½ cup additions, stirring continuously until the rice is tender yet slightly chewy, about 25 to 30 minutes. Turn off the heat.
- Make the Pea Puree – In a food processor or blender, add 1 cup of peas, mint leaves, and water. Puree on high speed until smooth.
- Cook the Peas – To the risotto, add the mint pea puree and the remaining peas. Cook over medium heat, stirring until hot, about 2 to 3 minutes.
- Add the Seasonings – Turn off the heat and stir in the butter, parmesan, lemon zest, lemon juice, salt, and pepper.
- To Serve – Garnish the risotto with reserved bacon pieces, freshly grated parmesan, and a few mint leaves, and serve hot.
Notes
- Recipe Yield: About 6 cups
- Serving Size: 1 cup
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days. Freeze in a resealable bag for up to 3 months, and defrost before using.
- Reheating: If not served right away, the rice will continue to absorb the liquid and thicken further. Add more warm stock as needed right before serving to loosen the consistency. Warm over medium heat, stir, and warm until hot.
Nutrition
Calories: 620kcal | Carbohydrates: 75g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 936mg | Potassium: 602mg | Fiber: 5g | Sugar: 9g | Vitamin A: 563IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 4mg
Recipe Link